The estate has carried out several years of research into the overripening process of the Moscato grape, focusing particularly on the devolution of terpenic aromas.
Vineyard management practices are focused on obtaining the soundest quality fruit possible, an essential condition for prolonging the ripening process and ensuring high concentration of sugar and aromas.
After pressing, the must is fermented for some 10 days at 18-20°C, then matured about 12 months on the lees. During this process, the wine achieves an perfect balance between the intensity of the aromas and the overall complexity of the bouquet.